Serves 6 to 8
Beer Beef Stew
- Prep Time 25 Minutes
- Cooking Time 3 hours 25 minutes
- Method Direct and Indirect
Ingredients
- 1.5 kg chuck roast cut into 4 cm chunks
- 1 1/2 tsps salt divided
- 1 1/2 tsps pepper divided
- 1/4 cup flour
- 3 tbsps olive oil divided
- 2 medium onions chopped
- 4 garlic cloves minced
- 1 tbsp fresh thyme
- 1 440ml can of Guinness stout beer (or another equivalent)
- 170 g of tomato paste
- 4-5 Yukon gold potatoes cut into chunks
- 3-4 large carrots peeled and cut into chunks
- 3 cups beef broth or stock
- 1 bay leave
Instructions
- Prepare the Braai for direct and indirect cooking.
- Place the cut-up chuck roast into a medium bowl and sprinkle it with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add the flour and mix until the flour coats all the beef pieces.
- Over medium heat, heat two tablespoons of olive oil into a large soup pot or dutch oven.
- Add the beef to the pot in batches and brown the meat on both sides. Place the cooked beef on a plate and set it aside.
- Heat another tablespoon of olive oil in the same pot and cook the onions until translucent, about 3-4 minutes.
- Add in the garlic and thyme into the onions, and cook for another 2 minutes or until the garlic is fragrant.
- Into the pot, with the garlic, onions, and spices, add the Guinness (pour in the entire can), bring to a boil over the direct heat, and then move over to the indirect heat of the Braai to simmer.
- While the Guinness is simmering, scrape up the brown bits on the bottom of the pot.
- Stir in the tomato paste and beef stock and then bring to a boil.
- Add the potatoes, carrots, beef, and bay leaf.
- Cook uncovered for 2 hours, stirring every half hour or so.
- Cover the stew and cook for another hour.
- Stir in 1 teaspoon of salt and pepper.
- Serve hot with crusty bread.
- Preparation Time: 25 Minutes
- Braai Time: 3 Hours
- Total Time: 3 hours 25 minutes
- Serves: 6 to 8
- Skill Level: Medium
- Cooking Method: Direct and Indirect
- Braai Temperature: 180°C
